Spring lamb stew
Author: George Payne
- 1kg lean boneless lamb shoulder, cut into cubes
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 onion, peeled and cut into quarters
- 1 leek, roughly chopped
- 3 garlic cloves, peeled and crushed
- salt and freshly milled black pepper
- 1.2 litres cold water
- 200g baby carrots, scraped and halved if large
- 200g baby turnips, scraped and quartered, if large
- 200g baby onions or shallots, peeled
- 200g baby or small leeks, halved
- 200ml white wine (dry or medium)
- 200ml good, hot lamb stock
- 200g dwarf or French beans, trimmed
- 200g frozen peas or petit pois
- 2tbsp freshly chopped flat-leaf parsley or chervil
- Place the lamb in a large pan with the bay leaves, thyme, onion, leek, garlic, seasoning and water to cover.Bring to the boil, reduce the heat and simmer over a low heat for 1 hour, skimming regularly, if required. Remove from the heat and cool slightly.
- Transfer the lamb to a large, ovenproof casserole dish and strain the vegetable liquor over the lamb. Discard the vegetables and herbs.Add the baby carrots, turnips, onions or shallots, leeks, white wine and lamb stock. Bring to the boil, reduce the heat and simmer for 15 mins.
- Add the dwarf or French beans and cook for a further 3-4 mins. Add the frozen peas or petit pois and cook for a further 2 mins or until the vegetables are cooked.
- Season and garnish with the herbs and serve with plenty of crusty bread to soak up the juices.
- Note: The stew can be cooled and kept in the refrigerator for up to 24 hours, then reheated slowly.